Tinto's San Fermin Menu

Until the end of the month, the Basque barons at Tinto are doing a four-courser in honor of the bull-running San Fermin Festival, including house-cured chorizo with egg salad or peekytoe crab with piquillo puree, mains like a dry-aged sirloin or mushrooms a la plantxa with truffle oil, and finishers such as a flourless chocolate cake topped with raspberry jam, even though most jams in the city occur on Vine.